Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and preservation against microbiological deterioration. This study aimed to evaluate the effect of lime juice (0, 10.2 or 20.4 g.100 g-1, flour basis, f.b.) on technological characteristics and preservation of clean label pan breads, with and without enzymes (0.0015 and 0.0050 g.100 g-1 of phospholipase and fungal xylanase, f.b., respectively). The technological parameters of dough (high-speed mixing time, temperature, pH before and after proofing) and pan bread (specific volume, firmness, crust and crumb color, aw, pH and mold occurrence) were evaluated. Doughs with lime juice required a longer mixing time, and produced breads with lower volume, firmer crumb, lighter crust and lower mold occurrence, when compared to the market standard. Pan breads with 10.2 g.100 g-1 of lime juice and enzymes showed a higher volume and softer crumb, compared to those with only lime juice. Thus, the joint use of lime juice and enzymes may be suitable for clean label pan breads, maintaining a soft crumb and longer shelf life without additives.In this study, sweet cherries were coated with four chitosans (1%) [two of them produced from shrimp waste from Marmara Sea in Turkey (Chitosan-1, Chitosan-2) and two of them commercially produced (Commercial-1 and Commercial-2)] which have different deacetylation degree, and molecular weight (Chitosan-1, deacetylation degree 78.20%, molecular weight 182 kDa; Chitosan-2, deacetylation degree 84.95%, molecular weight 127 kDa; Commercial-1, deacetylation degree 81.22%, molecular weight 273 kDa; Commercial-2, deacetylation degree 75.12%, molecular weight 407 kDa) and stored at 4 °C for 25 days, and 20 °C for 15 days. Changes in the total phenolic content, antioxidant capacity, total anthocyanin content, ascorbic acid, total pectin content, firmness, and colour values were evaluated. The results revealed that Chitosan-1 had the highest firmness value; Chitosan-2 showed the highest total anthocyanin and total phenolic content and Commercial-1 exhibited the highest antioxidant capacity and ascorbic acid content at 4 °C. Furthermore, it was found that Chitosan-1 demonstrated the highest total phenolic content; Chitosan-2 displayed the highest total anthocyanin; Commercial-1 had the highest firmness value and C-2 exhibited the highest ascorbic acid content at 20 °C. In conclusion, each tested chitosan coatings have different effects on different quality attributes at different storage temperatures.Chitosan (CH) is a biopolymer derived from chitin, which is the second most abundant polysaccharide in nature, after cellulose. Their functional groups -NH2 and -OH can form intermolecular interactions with water and other molecules, enabling a variety of applications for CH. -NH2 groups become protonated in acidic solutions, causing an increase in electrostatic repulsion between CH chains, which facilitates their dispersion in aqueous media. Aqueous solutions of acetic acid and/or acetates buffers have been used to disperse CH, but may not be adequate for technological applications, espeacially because of the strong flavor this acid confers to formulations. In this study, 0.125; 0.250; 0.500; 0.750 and 1.000 g (100 g)-1 CH dispersions were prepared in acidic aqueous media (50 mmol L-1), not only with acetic (AA), but also with glycolic (GA), propionic (PA), or lactic (LA), acid aiming to evaluate the effects of biopolymer concentration and type of organic acid on electrical conductivity, pH, density and rheological characteristics of dispersions. Moreover, ζ potential values of CH chains dispersed in these acidic aqueous media were assessed. pH, density and consistency index were influenced by the biopolymer concentration, but not by the acid type. At a given biopolymer concentration, ζ potential signs (+) and values suggested that electrostatic interactions between CH chains and counter-anions occurred, regardless of the type of the organic acid. Thus, at least from a physicochemical point of view, GA, PA or LA showed to be suitable to replace AA when preparing dispersions containing from 0.125 to 1.000 g (100 g)-1 CH for technological purposes, such as thickening or stabilizer in formulated food products.Physical properties of rice grain is important for mechanisation and proper post-harvest handling operations to prevent post-harvest loss and achieve high head-rice grains. Knowledge on the physical properties of Nigeria's local rice is limited which has led to losses and production of low quality grains characterised by large amount of brokens and poor appearance. Physical properties of 18 local and 3 imported rice varieties (control), were evaluated using standard methods. The physical properties evaluated were grain dimensions, Arithmetic mean diameter, (AMD) geometric mean diameter (GMD), square mean diameter (SMD), sphericity, aspect ratio, surface area, general appearance, dockage and aroma. Most (77.78%) of the local rice varieties were long grain rice, 50% were slender grains and 50% were bold grains, 77.78% of the local rice varieties were heavy grains. The AMD, GMD and SMD of local rice grains ranged from 3.29-3.86 mm, 8.02-10.36 mm and 4.75-5.82 mm, respectively. The sphericity, aspect ratio and surface area were in the range of 51.25-59.23%, 0.31-0.46 and 21.87-29.44 mm2, respectively. https://www.selleckchem.com/products/xyl-1.html A significant percentage (50%) of the local rice were grey coloured and unappealing in appearance. All the local rice varieties had dockage (5-70%) while the imported rice varieties had no dockage and possessed translucent light-cream to yellow shades and were appealing in appearance. These data are important for correct coupling and adjustment of post-harvest processing machine to prevent losses and produce high head-rice with appealing appearance.Pectinases and other carbohydrate-active enzymes are important for the food industry, mainly for juice processing. In addition, the use of peels to produce enzymes can aggregate value to these agro-industrial residues and at the end of the process enhance qualitatively and quantitatively the juice production. In this work, three different extracts produced by Penicillium oxalicum LS09 using agro-industrial residues were optimized and analyzed by mass spectrometry. It was observed an increased production of pectinases in the medium containing orange peel and optimized for production of pectin lyase and pectinesterase (PE). Interestingly, not only pectinases, but also different plant cell wall degrading enzymes (i.e. glucanases, xylanases, arabinases), with a higher ratio (42/73) was identified in the medium optimized for PE. The crude extracts produced by P. oxalicum also reveal the potential for application in the fruit juice industry, showing an increased yield and qualitative characteristics of extracted juices.